Ingredients: carp 1, cooking oil, salt, cooking wine, a little soy sauce, 6 pieces of rock sugar, aged vinegar 1 spoon, soy sauce, coriander 1.

1, carp scales, clean chamber, cut the house.

2. Remove the fishing line and draw a knife 3~4 cm away from the head. You will see a small white spot and slowly pull it out.

3. The fish body is cut with a knife, and the onion and ginger slices are marinated with wine and salt, which can be marinated in the refrigerator for one night.

4. After the oil is hot, put the fish into the pot. The oil temperature should be high. It is best to use a non-stick pot and the fish skin is complete.

5. Fry for 5 or 6 minutes and then turn over. Make sure the epidermis is shaped before turning over.

6. After frying on both sides, push the fish aside, and add onion, garlic cloves, ginger slices, 2 light soy sauce, 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 1 tablespoon aged vinegar and 8 pieces of rock sugar.

7. Add appropriate amount of water, fish bubbles and fish oil.

8, simmer juice, you can pour the soup on the fish in the middle with a spoon, which is convenient for the taste to turn over in the middle. Be careful not to break the fish.

9. Dish, sprinkle with coriander and pour with fish soup.